Lentil Fried Rice
|Peanut oil||2 Teaspoon|
|Dark sesame oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger/1/2 teaspoon ground ginger||2 Teaspoon|
|Carrots||2 Small, peeled and sliced 1/4 inch thick|
|Yellow sweet pepper||1 Medium, cored, seeded and cut into match stick strips|
|Reduced sodium soy sauce||1 1⁄2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Snow peas||4 Ounce, trimmed|
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked lentils||2 Cup (32 tbs)|
|Bean sprouts||1 Cup (16 tbs), rinsed and drained|
1 In a heavy 12 inch skillet or wok, heat the peanut and sesame oils over moderately high heat until very hot but not smoking.
Add the garlic and ginger and stir-fry for 30 seconds.
Stir in the carrots and pepper and stir-fry for 1 minute to coat with the oil.
Add the soy sauce and vinegar, reduce the heat to low, cover, and cook for 2 minutes or until the vegetables are crisp-tender.
2 Add the snow peas, rice, lentils, and bean sprouts.
Raise the heat to moderately high and stir-fry, stirring continuously, for 2 minutes or until the mixture is hot and the snow peas are bright green and still crunchy.